Herbed Roast Turkey Breast

1 whole bone-in turkey breast (6-1/2 to 7 pounds)2 tablespoons good olive oil1 tablespoon minced garlic2 teaspoons freshly squeezed lemon juice2 teaspoons dry mustard1 tablespoon chopped fresh rosemary leaves1 tablespoon chopped fresh sage leaves1 teaspoon chopped fresh thyme leaves1frac12; teaspoons kosher salt frac12; teaspoon freshly ground black pepperfrac34; cup dry white wine

Heat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1frac12; to 1frac34; hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees when inserted into the thickest, meatiest area. Check the breast after an hour or so. If the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove it in the pan from the oven, cover the pan with aluminum foil, and allow to rest at room temperature for 15 minutes. Slice and serve warm with pan juices.

Serves six to eight.

#8220;Barefoot Contessa: How Easy Is That?#8221; by Ina Garten (2010 Clarkson Potter)